📝 About This Recipe
These corn fritters are the ultimate crispy indulgence, featuring a perfect balance of sweet summer corn, savory scallions, and a hint of smoky heat. Rooted in Southern comfort tradition but elevated with fresh herbs and a light, airy batter, they offer a satisfying crunch that gives way to a tender, melt-in-your-mouth center. Whether served as a lazy weekend brunch or a crowd-pleasing appetizer, these golden gems are a celebration of simple, soul-warming flavors.
🥗 Ingredients
The Batter Base
- 1 cup All-purpose flour (sifted)
- 1/4 cup Yellow cornmeal (for extra crunch)
- 1 teaspoon Baking powder
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
The Fresh Mix-Ins
- 3 cups Sweet corn kernels (fresh off the cob or thawed frozen corn)
- 2 pieces Large eggs (lightly beaten)
- 1/4 cup Whole milk (at room temperature)
- 4 pieces Scallions (finely sliced, whites and greens)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 piece Jalapeño (seeded and finely diced)
- 1/2 cup Vegetable oil (for shallow frying)
Zesty Lime Crema
- 1/2 cup Sour cream (or Greek yogurt)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lime zest (finely grated)
- 1/2 teaspoon Honey (to balance acidity)
👨🍳 Instructions
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1
In a small bowl, whisk together the sour cream, lime juice, lime zest, and honey. Season with a pinch of salt and set aside in the refrigerator to allow flavors to marry.
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2
If using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it is completely thawed and patted dry with paper towels to prevent a soggy batter.
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3
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper until well combined.
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4
In a separate medium bowl, beat the eggs lightly and then whisk in the milk and minced garlic.
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5
Create a well in the center of the dry ingredients and pour in the egg mixture. Gently fold with a spatula until just combined; do not overmix.
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6
Fold in the corn kernels, sliced scallions, chopped cilantro, and diced jalapeño until the vegetables are evenly coated in the thick batter.
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7
Heat the vegetable oil in a large non-stick or cast-iron skillet over medium heat. You want about 1/4 inch of oil in the pan.
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8
Test the oil by dropping a tiny bit of batter in; if it sizzles immediately, the oil is ready (approximately 350°F/175°C).
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9
Drop heaping tablespoons of the batter into the hot oil, spacing them at least 2 inches apart to avoid overcrowding. Flatten them slightly with the back of the spoon.
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10
Fry for 2-3 minutes on the first side until the edges look golden brown and bubbles form on the surface.
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11
Carefully flip the fritters and fry for another 2 minutes until the other side is deep golden and the center is cooked through.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet or a paper-towel-lined plate to drain any excess oil.
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13
Repeat with the remaining batter, adding more oil to the pan if necessary between batches.
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14
Serve the fritters immediately while hot and crispy, with a generous dollop of the Lime Crema on top or on the side.
💡 Chef's Tips
Use a wire rack instead of paper towels for draining to keep the bottoms from steaming and getting soggy. If the batter feels too wet, add an extra tablespoon of flour; it should be thick enough to hold its shape on a spoon. For the best texture, use fresh corn and 'milk' the cob by scraping it with the back of a knife to get the sweet corn liquid into the batter. Avoid over-crowding the pan, as this drops the oil temperature and results in greasy, limp fritters. To keep batches warm while you finish cooking, place them in a 200°F (95°C) oven on a wire rack.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a citrusy Sauvignon Blanc to cut through the richness. Serve alongside thick-cut maple bacon and poached eggs for an incredible brunch experience. Add a side of fresh arugula salad tossed in a light lemon vinaigrette for a refreshing contrast. Top with extra crumbled feta cheese or cotija for a salty, tangy kick. For a spicy twist, drizzle with hot honey or sriracha before serving.